It's Pumpkin Time

Last year,

I roasted a real pumpkin

And made a pie

Once you taste "real" pumpkin,

you'll never go back to the canned stuff.

This year, for both decor and eating

I'm only buying pie pumpkins

And I'll snatch them from my decorating

as I make pies and breads and muffins!

Yesterday, 

I roasted the first

and made pumpkin bread

(the first of many October and November loaves)

It's an old recipe,

My grandmother's recipe

It makes two loaves

or

a bundt cake

or

a loaf and 4 mini loaves

I find it a small economy when making banana or pumpkin breads

to use a recipe that doesn't make two loaves.

The small ones are great for gifts

The recipe is pretty "plain jane" but you could add raisins or nuts 

or even chocolate chips!

But we like it just so

Like grandmother always baked it!

GRANDMOTHER'S PUMPKIN BREAD

3 1/2 c. flour

2 t. baking soda

1 1/2 t. salt

2 t. cinnamon

1 t. nutmeg

1 cup oil

4 eggs

2/3 cup water

2 cups canned pumpkin (or pumpkin puree from a "real" pumpkin)

3 cups sugar

Sift dry ingredients together. Mix pumpkin, water, oil and eggs together. Pour into dry ingredients and mix well. Pour into greased and floured bundt cake pan and small loaf pan or two medium size loaf pans or one loaf pan and 4 small loaf pans. For big loaf pans or bundt pan, bake 1 hour 15 minutes at 350. For small loaf pans, the time is less — just watch them. Cool 10 minutes before removing from pan.

NOTE: I always put a piece of parchment in the bottom of any pan — then I’m assured that the product will come out okay. I also grease and flour the parchment.

It's Friday and I'm sharing my pumpkin bread with Michael at Rattlebridge Farm for Foodie Friday